Wednesday, October 22, 2014

Black Bean 'n' Pumpkin Chili

3 med. sweet red bell peppers, chopped
2 med. onion chopped
stalk of celery
half a head of cabbage
3 garlic cloves, pressed or minced
2 T. olive oil
8 cups beef broth (sorry I got the wrong one)
2 cans (15 oz each) black beans, drained
3 cups of Mung beans
2lbs of ground pork
1 can (15 oz) solid-pack pumpkin
2 small sugar pie pumpkins (I didn't puree but would recommend it)
1 can (14 oz) diced tomatoes
handful of thyme twig springs
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cumin

Brown the ground pork in olive oil.  Remove into a bowl.  Saute onion until translucent then add the garlic until fragrant.  Add celery and peppers and garlic. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Cook for 6 hours on low in slow cooker.

By Kelly C

Monday, October 20, 2014

Roasted Broccoli or Califlower

4 C cut broccoli or califlower
3 tbsp olive oil
salt and pepper to taste

1. Preheat oven to 400
2. Bake for 30 minutes

By Alyssa Koske

Pumpkin Soup

2 tsp coconut oil
1 onion diced
2 C vegetable broth
2 C coconut milk
2 C pumpkin puree
1/2 tsp nutmeg
salt and pepper to taste
2 tbsp pumpkin seeds

1. Place coconut oil and onions in a stockpot and cook on medium high until translucent
2. Add broth, coconut milk, pumpkin, nutmeg and salt/pepper
3. simmer on med low for 25 minutes
4. Blend in blender or with emersion blender until smoth
5. Serve hot topped with pumpkin seeds

By Alyssa Koske